Protein Packed Lentil Stuffed Peppers Recipe

Lentil Stuffed Peppers

Getting enough protein during pregnancy can be tough if you’re a vegetarian. This savory vegetarian recipe is not only full of protein but much needed fiber too! Served as a main dish or a side, these Lentil Stuffed Peppers are sure to fill you up.

Ingredients:

  • 1 cup of red lentils
  • 4 red or green peppers, halved and deseeded
  • 2 tablespoons of extra-virgin olive oil
  • 1 onion, peeled and finely chopped
  • 1 small carrot, grated
  • 3 garlic cloves, peeled and finely chopped
  • 1 small zucchini, grated
  • 1 ¾ cup of chopped tomatoes
  • ½ cup of vegetable stock
  • ¼  teaspoon of dried rosemary
  • ¼ teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • ½ cup of spinach, chopped
  • Salt and freshly ground pepper to taste
  • Juice of ½ lemon

Lemon Breadcrumb Topping Ingredients:

  • 1 tablespoon of extra-virgin olive oil
  • 1/8 of a cup of whole wheat breadcrumbs
  • ¼ teaspoon of thyme
  • Grated zest of ½ lemon
  • 1 tablespoon of fresh parsley, chopped

Directions:

  1. Preheat the oven to 375 degrees.
  2. Put lentils and 2 cups of water in a large saucepan and bring to a boil.
  3. Once boiling, reduce heat and simmer for 15 minutes. Set aside and drain lentils.
  4. Heat olive oil in a large, non-stick frying pan over medium heat. Add onion and grated carrot and sauté for five minutes.
  5. Add garlic, zucchini, tomatoes, vegetable stock and dried herbs and simmer for 10 minutes.
  6. Remove pan from heat and add spinach and lentils. Season with pepper and pinch of salt.
  7. Place the pepper halves cut-side up on a lightly greased baking sheet and fill with lentil mixture, distributing evenly.
  8. Squeeze fresh lemon juice over top of peppers, then cover with foil and bake for 25-30 minutes. 
  9. To make the topping, heat olive oil in a small pan over medium heat. Add breadcrumbs and thyme and cook for several minutes until breadcrumbs are well coated. 
  10. Add lemon zest and parsley and remove from heat.
  11. After 20-30 minutes, uncover peppers and sprinkle with topping. Bake uncovered for 15 minutes until the top is golden brown and the peppers are soft.
  12. Serve immediately and enjoy!

Recipe transcribed from: Mother & Baby